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oven baked chocolate doughnuts with salted caramel glaze
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Baked chocolate doughnuts with salted caramel glaze

A surprisingly low fat doughnut with an indulgent salted caramel glaze.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Afternoon Tea
Cuisine: American
Servings: 6 regular 12-14 mini
Author: Emma


  • 70 grams self-rising flour (1/2 cup + 1 tablespoon)
  • 25 grams good quality cocoa powder (scant 1/3 cup)
  • 60 grams granulated sugar (scant 1/3 cup)
  • 1/2 teaspoon Baking powder
  • 50 grams natural yogurt (2 and 1/2 tablespoons)
  • 20 millilitres milk (1 and 1/2 tablespoons)
  • 1/4 teaspoons vanilla bean paste - vanilla extract will work here as well
  • 10 grams butter - melted & cooled (2 teaspoons)
  • 1 medium Egg
  • 1 tablespoon good quality sea salt - for sprinkling


  • Pre heat your oven to 170C / 325F / Gas mark 3 and prep your doughnut tin by lightly greasing it.
  • Combine the flour, cocoa, sugar and baking powder in a medium sized bowl; give it a good mix so it’s well combined.
  • Melt the butter in a small bowl in the microwave; it shouldn’t need more than 15 seconds, once melted put aside to cool slightly.
  • In another medium sized bowl mix the yogurt, milk, vanilla paste or extract, melted butter and egg together until well combined.
  • Add the wet to the dry and mix until just combined. Don’t over mix otherwise the gluten in the flour will become overworked and this will give you a tougher dough.
  • Pipe or spoon the mixture into you pre-prepared pan. I just spooned it in but a piping bag will make it a little easier.
  • Pop them in your oven on a middle shelf, for 12-15 minutes, check after 12 minutes to see if they are ready. Give one a gentle poke if it bounces back its ready to come out.
  • Leave them in their trays to cool for about 15 minutes.
  • Gently remove them from the tin and allow them to fully cool on your cooling rack.
  • Once cool cover them with your salted caramel sauce and sprinkle a little extra sea salt on them, then serve.